Occasional quotes from blogs, news, movies, books, overheard conversationsdefender of fame-whores
Hater of New Blogger--thanks for nothing, Google
Still not sure what this blog is about, but whatever it IS about it's done well - XWL
"That Bill. Subversive. Sharp. Watch out for him. Misses nothing. A dots-connector." - reader_iam
Bill -- you have just won yourself a WGA-arbitrated credit

Also, did it make you nervous that a chef seeking to compete and work at certain level of cuisine [expectation] could do that badly determining the different quality levels of ingredients? Eek! Not to be mean about Stephanie, but ... .

Btw, I see there's going to be a "Chefography" marathon on Food Network Sunday. Julia Child, among others, is included. Lord knows hers is an interesting story (and, not uniquely, her cooking show and the Galloping Gourmet's were the ones which, early in life, set me on the path to getting hooked on cooking shows)! This could be fun!

Also, did it make you nervous that a chef seeking to compete and work at certain level of cuisine [expectation] could do that badly determining the different quality levels of ingredients?

Not really. I've seen too many taste test studies where wine experts fail badly. I was surprised that it was Stephanie at the bottom since she seems to have such a strong handle on combining flavors. Maybe it's because working with food is more than about one sense.

I am curious if there was an ingredient that was consistentely missed.

And the whole Blais/Colicchio exchange about poaching fish and the blue aprons had us laughing our asses off.

Shocked, though, about the fish scales. Don't recall having sous vide fish from Richard, though the seafood has always been impeccably prepared. What he does with sous vide pork belly (bacon!) is a work of art.

From the Atlanta perspective -- i.e., fans of Richard Blais -- try the Atlanta Cuisine forum. Go about halfway down that page to start at last night's episode.

Poking around other places reacting to the show, it's fascinating reading other people's opinions about someone we've met. While I've seen a growing respect for his talent there's also a vocal contingent who can't stand him. I keep wanting to jump in and shout "but he's a nice guy, really." Keeping this in perspective I'm trying not to get too carried away with snap judgements of the other chefs, no matter how much material they're giving the editors. For example: Spike = dick, Dale = whiner, Lisa = complainer. Would not want to work with these types of people.